Beet Carrot Salad
Crunchy Carrot Beet Slaw, a colorful healthy side dish you can feel good about serving!
Beet Carrot Salad
Beets… You either love them or think they taste like dirt.
I fall in the “love them” camp and eat them as often as possible.
The most common way to enjoy beets is to roast them, so they have a soft interior, yet are crispy around the edges. Pickling beets is also a popular preparation method.
However, in the last few years, I’ve found I really love the taste and texture of raw beets.
Carrot Slaw with Beets
Not only do you reserve all the nutrients by not cooking the beets, the firm carrot-like texture holds up well in salads and slaws. Even when made several days ahead!
Today’s Crunchy Beet Carrot Salad is gluten free, vegetarian, and so good for you. It’s made with shredded raw beets, carrots, fresh mint leaves, golden raisins, and toasted almonds.
The shredded beets and carrots create the base of the slaw, while the mint, raisins and almonds provide bold flavor and crunch.
Toss the ingredients with a simple dressing seasoned with cumin, garlic, and ginger. Then serve the slaw right away, or refrigerate it for later.
Vibrant Beet Carrot Slaw is a great way to introduce beets to beet-newbies.
The bold flavor combination accentuates the earthy essence of the beets, truly making them shine!
Love This Beet Slaw Recipe? Check out our other Slaw Recipes…
- Southern Coleslaw
- Carolina Red Slaw
- Crunchy Apple Slaw
- Asian Slaw with Peanuts
- Caribbean Coleslaw
- Buffalo Blue Cheese Coleslaw
Check out our recipe card below!
Beet and Carrot Salad Recipe
Ingredients
- 3 beets
- 3 large carrots
- 30 fresh chopped mint leaves, about 1/2 cup
- 1/2 cup sultanas (golden raisins)
- 1/2 cup slivered almonds, toasted
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (agave for vegan)
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper
Instructions
- Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
- Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
- In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.
I have prepared this salad several times already and everybody loved it! The color is great and it tastes so nice and crunchy!
Don’t bother using cooked beets. Though they are good and a little sweeter than raw beets, but they miss the crunch that makes this salad so tasty!
I once replaced the beets by red cabbage when I couldn’t get any beets at my local farmer’s market. The result was delicious too.
An apple is a lovely addition. 🍎
Love love love this salad. Has a bit of everything and so much goodness. This is my summer salad of 2023
Hello, I have an question.. how far in advance can this be made? Looks yummy
Hi Tina,
You can make this a day in advance. Any more than that and it will start to soften. Hope this helps!
love all things cole slaw. this would be a fun version to try.
This made a very refreshing and quick salad to accompany some chicken tacos and optimize items from my farm share. Shredding the beets and carrots in the food processor was a snap. Instead of mint, I used lemon verbena from the farm. I didn’t have the raisins, so I added in about 1/4 cup of craisins that I had. Then I spied some dried apricots, so I diced up about another 1/4 cup of those. Yummy!
I made this with spiralized beets, and I accidentally picked up spiralized sweet potatoes thinking they were carrots but how delicious!!!!. I marinated a pound of raw shrimp in garlic, ginger, cumin and honey for about an hour then sauteed them and threw them in. I also used low sugar Craisins instead of golden raisins because I happen to have a giant bag of them on hand. The dressing was wonderful! Perfect slightly sweet summer salad that looks beautiful too! Would be great for a BBQ or party.
I forgot to rate the recipe when I commented!
I will be making this often, it was so good & totally crave-able. Thank you for sharing!
What a gorgeous dish! The beet-carrot slaw isn’t bad either, ha ha…
I fall into the “they taste like dirt *and* I love them” camp on beets. I definitely have to try this. Thanks for the recipe!
Essa salada deve ser deliciosa sempre faço beterraba com cenoura fica muito bom mas, com esse ingredientes nunca fiz, vou fazer agora deve ser muito gostoso com eles também.